Easy Brunch French Toast

1 loaf of French bread--cut into bite-size pieces
½ cup of margarine
1 cup brown sugar
2 cups of milk (almond milk will work)
6 eggs
2 teaspoons vanilla
About 1 Tablespoon of cinnamon

Melt margarine and brown sugar in a sauce pan over medium heat. Pour
evenly into a 9 X 12 casserole dish and put bread pieces on over butter and brown
sugar mixture. Beat milk, eggs, and vanilla together and pour over the bread
pieces. Sprinkle the cinnamon on top.
Preheat oven at 450 degrees, put French toast in the oven and bake for 30
minutes. Should be brown and bubbly.

Submitted by Yolanda Blake

Orange Glazed Blueberry Scones

2 c. flour, plus more for rolling berries

1 T. baking powder

1 t. salt

1/3 c. sugar

1/4 c unsalted butter, chilled and cut in chunks

3/4 c. buttermilk or cream

1 egg

1 pint fresh blueberries (frozen works too)

Preheat oven to 400 degrees.

In a large bowl, sift together flour, baking powder, salt, and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.

Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.

Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.

ORANGE GLAZE: (I think this is best when made at least one day ahead.)

1 T. unsalted butter

1 c. powdered sugar, sifted

1 orange, juiced and zested

Combine butter, sugar, orange zest, and juice in heavy pan over medium heat. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

Yield: 6-12 scones

Prep Time: 10 minutes

Cook Time: 50 minutes

Difficulty: Medium

Submitted by Aileen Wells